Placing the small cut in the breastbone cartilage will help you break the breastbone once it’s laid flat. Place in fridge overnight. After about two hours on the smoker (when the internal temp hits 155) turn your heat up to high. If you are using table salt cut the amount in half. Salt the bird!! So good! A phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat. If you’re looking for a new way to cook chicken, this smoked spatchcock chicken recipe is just what you need. Remove the chicken from the fridge, and lightly season the underside of the bird with your favorite seasoning. Amazing post. One of the most important things about a smoked chicken is to season the skin with a lot of rub. Since all of the meat on the bird sits at the same level while cooking, the meat cooks more evenly and you get a more flavorful and moist cook. Let the bird reach room temp. This method is called spatchcock chicken and is done by removing the backbone of the bird so that it can open and flatten with the legs and thighs spread out. This will allow you to remove the spine completely from the bird. If you make a purchase through them I may make a small commission, at no additional cost to you. The first step is to preheat the smoker to 250 degrees Fahrenheit. Using kitchen shears, cut along each side of the backbone of the chicken. This will allow you to remove the spine completely from the bird. It is not hard to understand that merely sliding the chicken in the smoker does not cook it thoroughly. Mix together all the spices to make the seasoning and rub all over chicken. For the backyard griller or on-the-go meat master. My family loved it! Spread the legs and thighs out as seen in the picture below. Rub the seasoning all over the chicken, including the inner cavity of the bird. Once you’re ready to cook the chicken, get your smoker set up for indirect heat and set the temp at 300 degrees. Set the smoker to 275F. This allows the rub to penetrate the meat and warm prior to putting on smoker.. Always make sure your chicken has an internal temperature of 165 degrees before removing it from your grill or smoker. This will crisp up the skin on the chicken. I am from germany and i love your recipes. The Cherry Chipotle BBQ Sauce is just the magical icing on an already delicious cake. Detailed recipe for how to spatchcock a chicken and smoke it in a bbq with wood chips. Hey Nick, Once the bird is salted, place it on a baking sheet and cover it, and place it in the refrigerator for 15-20 minutes. You’re done! All you need is a sharp knife or some chicken shears. Next day, rinse bird, cut the birds skin in various places to show the meat. This site uses Akismet to reduce spam. Click Here, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? Always make sure your chicken has an. Let the spatchcocked chicken cook for an additional 10 minutes. Kitchen shears are an excellent tool for any home cook and they are perfect for removing the backbone of a chicken. I love cooking a chicken this way because of how easy it is to cut the bird once it’s done. Place the chicken on a cutting board breast down with the legs pointing towards you. Or, take a picture to share on Instagram and tag me @theblackpeppercorn. Perfectly cook chicken, ribs, poultry and veggies. Master it. Just a few cuts and you have 2 thigh/leg combos, and 2 breasts. If I'm short on time I just do my best to get the seasoning in there. OK say it again, “Spatchcock”. Recipe describe very clearly. USMC66′- 77563. It is not very difficult to spatchcock a chicken. The mouthwatering … As I mentioned earlier, cooking a spatchcock chicken will finish quicker since it is flattened. Last 30 minutes of cook, apply BBQ Sauce. If you don’t eat the skin, you can skip this step. Let the spatchcocked chicken cook for an additional 10 minutes. Now that the chicken is seasoned, all you have to do now is throw it on the smoker, with the breasts facing up. Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack. You don’t need to cut right through this centre bone, but I find that cutting a little split into this bone allows the chicken to flatten more easily. I've smoked quite a few whole chickens on my Traeger using the beer can chicken model, but my favorite way to cook a whole chicken is by spatchcocking it... Are you still with me? I’d love to hear about what you did differently! After about two hours on the smoker (when the internal temp hits 155) turn your heat up to high. Was the best chicken I have ever tasted. Place the chicken on a cutting … Leave a comment and let me know how it turned out. Pure Kosher Sea Salt, 1 Pound, Thermapen Mk4 Instant-read Thermometer for meat & more. All you need is a pair of kitchen shears. A good rub on a smoked chicken gives the skin so much flavour. my name is Gerd. Required fields are marked *. To spatchcock the chicken you should – Use a sharp knife and remove the backbone of the chicken, all the way down from the neck to the tail. and push it flat. Using the kitchen shears, cut along each side of the backbone of the chicken. Set up smoker for 275F using wood chips of choice. The more you season the chicken, the more flavourful every bite will be! If you have a few extra minutes, mix your seasoning with a few tablespoons of soft butter. Trust me when I say that these wings and drumsticks are incredible. Regarding wood, there are lots of different types of wood that are great for smoking chicken. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Locate the spine of the bird, and cut all the way from top to bottom on each side of the spine. I'd love to hear about what you did differently! Start with a whole chicken laying breast side down. Smoking is an amazing way to cook a whole chicken. This will make it easier for you to put the seasoning under the skin and hold it in place, AND give you better flavor at the end. After doing some research I found that the theory is that the word is an abbreviation of ‘dispatch the cock,’. Once you have got the smoker up to temperature and lots of smoke flowing, lay the flattened bird on a smoker rack and place in the smoker. OK say it again, “Spatchcock”. I am from germany and i love your recipes. If you have a few extra minutes, mix your seasoning with a few tablespoons of soft butter. Have you ever spatchcocked a chicken? It is one of my favourite ways to cook a chicken. 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